Pretty Purple Sweet Potato Parfait. Say that three times fast! Isn’t that color amazing? I was so excited to finally find purple sweet potatoes and decided it was high time I made a purple parfait. And, as if one veggie wasn’t enough in my breakfast parfait, I added cauliflower, so go figure — dinner for breakfast!
Actually the addition of a bit of coconut butter and coconut yogurt made it a creamy sweet dream, and I mixed the top half with blackberries, so it was more like dessert for breakfast. Hope you like it!
- 1 large purple sweet potatoe, peeled and chopped
- 2-3 florets of cauliflower
- 2 cups coconut yogurt
- 1 tbsp coconut butter
- 2 tbsp maple syrup
- 2-4 tbsp plant milk
- 1/2 cup frozen blueberries
To prepare a breakfast parfait, take out one potato portion (about a cups worth of frozen potato mixture), and blend with the cauliflower, 1 cup yogurt, coconut butter, syrup and a dash of plant milk, enough only to allow the blender to spin. Start the blender first however, because sometimes the potato have retained enough moisture.
Once creamy, build a parfait on a layer of popped quinoa, berries, then the purple sweet potato mixture, the blackberry yogurt, and top with more blackberries, coconut yogurt and cacao nib sprinkles.